Kadhi up north, more kuzhambu in TamilNadu, majjiga pulusu in Andhra- It is amazing how this recipe gets adapted across different regions with seasonally, locally available ingredients. Here is a mango kadhi sent to us by a reader and friend.
- Baby mangoes 9-10
- Ginger 1″ piece
Jaggery – 2 tsp
Thai chillies -2
Sour yogurt – 1.5 -2 cups (If not sour add amchur powder 1 tsp )
Water 3 cups
Besan 2 tbsp
Hing- a pinch
Curry leaves – 8-10 leaves
Turmeric powder- 1 tsp
Mustard seeds- 1 tsp
Cumin seeds -1 tsp
Fenugreek seeds – 1/2 tsp
Chilli powder 1 tsp
Ghee 1 tbsp
- Slit mangoes on either of flat sides.
- Grind chillies, ginger, jaggery to fine paste.
- Add this with a cup of water to mangoes in a pressure cooker.
- Add a pinch of salt, asafoetida, turmeric powder and cook to one whistle (or else can cook in open pot till mangoes are soft)
- Meanwhile whisk Besan, yogurt and 2 cups of water, pinch of salt.
- My yogurt wasn’t sour so added tsp of amchur (mango powder).
- Cook for few minutes, add the cooked mangoes (and the water that it was cooked in).
- Cook on low heat till kadhi thickens and raw flavor goes away.
- Heat ghee in tadka kadai, add mustard, cumin, fenugreek, curry leaves and chilli powder.
- Pour over kadhi.
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